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herb-coated lamb with port-red wine sauce
Bon Appéit | December 1996
Mashed Yams and Apples and Fried Onion Rings are
superb accompaniments.
Servings: Serves 4.
Ingredients
For lamb
2 ounces crustless brioche or egg bread, cut into 1-inch pieces
(about 2 cups packed)
1 cup (packed) coarsely chopped fresh parsley
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 1 1/4-pound racks of lamb, fat trimmed
2 tablespoons vegetable oil
6 tablespoons Dijon mustard
For sauce
1 1/2 cups dry red wine
3/4 cup tawny Port
Nebraska Wine suggestion: Fortified
Chambourcin
9 tablespoons butter, cut into pieces
Links :Mashed
Yams and Apples
Fried Onion Rings
Preparation
Make lamb:
Preheat oven to 350°F. Place bread on baking sheet. Bake until
slightly dry, about 5 minutes. Cool. Combine bread and herbs in
processor. Blend until bread forms crumbs. Transfer crumbs to
bowl. (can be made 1 day ahead. Chill.)
Preheat oven to 425°F. Sprinkle lamb with salt and pepper.
Heat oil in heavy large skillet over high heat. Add lamb and
brown well, turning occasionally, about 10 minutes. transfer
lamb to baking pan. Roast until meat thermometer inserted into
center of lamb registers 130°F for medium-rare, about 20
minutes. Let lamb cool 10 minutes. brush mustard all over lamb.
Dredge in breadcrumbs, coating completely, Return lamb to baking
pan, meant side up. Roast until crumb feel dry but are not
colored, about 3 minutes. Let lamb rest 5 minutes at room
temperature.
Meanwhile, make sauce:
Boil wine and Port in large saucepan until reduced to 1/3 cup,
about 25 minutes. Remove from heat. Add butter; whisk just until
melted. Season with salt and pepper.
Spoon yams and apples into center of 4 plates. Cut lamb
between bones into chops. Stand 3 to 4 chops (bones facing up)in
yams. Arrange onion rings atop bones. Spoon sauce around yam;
serve.
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Nebraska white wine and
slow-roast leg of lamb |
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Preparation time less than 30 mins
Cooking time over 2 hours |
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Ingredients
2 tbsp olive oil
4lb leg of lamb
2 tbsp plain flour
2 onions, thinly sliced
4 garlic cloves, thinly sliced
1 bottle dry Edelweiss white wine
1 pint chicken stock
1 tsp dried oregano
2 tbsp red currant jelly
salt
freshly ground black pepper
Method
1. Preheat the oven to 325F.
2. Pour the oil into a large, sturdy roasting tin.
3. Season the lamb then roll it in the flour. Brown the
lamb all over in the hot oil for 5-10
minutes.
4. Add the onions and cook for a further 5-10 minutes,
turning the lamb and stirring the onions until both are
nicely browned.
5. Add the garlic, white wine, stock, oregano and
redcurrant jelly, bring to a simmer and cook in the oven
for 3-3½ hours, basting now and again with the liquor.
There should be a good quantity of wine left in the
bottom of the tin to serve with the lamb but if you feel
it is getting too dry, just cover with foil.
6. Take the lamb out of the tin and place on a large
board to rest in a warm place. While the lamb is
resting, sit the tin back on the hob and simmer the pan
juices for a few minutes, reducing the liquid, if there
is a lot, to make a tasty gravy.
7. Cut the lamb into thick slices - you'll find the meat
falls away from the bone so you may end up with more
chunks than slices.
8. Serve with creamy mashed potatoes and the wine gravy. |
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| Braised
Lamb Shanks With Green Olives And Apricots
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Difficulty: Medium
Yield: 4 servings
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4 lamb shanks, about 8 ounces each
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, plus 2 sprigs
2 sprigs fresh rosemary
1 lemon, zested in big strips
2 garlic cloves, halved
1/2 teaspoon whole cloves
2 cinnamon sticks, plus 2 sticks
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon sugar
1 bottle full-bodied red wine, such as
Nebraska DeChaunac
1/4 cup all-purpose flour
3 tablespoons olive oil
2 cups lamb or chicken stock
1 cup pearl onions, peeled
3 carrots, coarsely chopped
12 large green Spanish olives
12 dried apricots
First off, you want to
marinate the lamb shanks for a few hours to really penetrate the
deep flavor; the wine also tenderizes the meat. Put the shanks
in a large glass bowl and season with salt and pepper. Break up
the thyme and rosemary with your hands to release the oils and
toss them on top of the lamb. Add the lemon peel, garlic,
cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in
the bottle of wine, cover and refrigerate for 4 to 6 hours.
Line a few layers of paper towels on the
counter. Pull the lamb shanks out of the wine marinade
(reserving it for later), and lay them out on the paper towels,
cover with more paper towels and pat the meat dry really well.
Put the flour in a large shallow platter and season it with a
fair amount of salt and pepper. Dredge the lamb shanks in the
seasoned flour; tapping off the excess.
Preheat the oven to 350 degrees F.
Place a large Dutch oven or other
heavy-bottomed pot over medium-high heat and add the oil. Sear
the lamb shanks, turning carefully with tongs, so all sides are
a brown caramel color. Drizzle with a little more oil if needed.
Do this in batches if the shanks are big and look crowded in the
pot. Strain marinade reserving the wine. Add the wine, remaining
2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff
from the marinade. Cook until slightly reduced, about 5 minutes.
Pour in the stock and add the onions, carrots, olives, and
apricots; bring to a boil. Cover the pot. Place in the oven for
2 1/2 to 3 hours.
Transfer the lamb shanks to a large platter. Spoon the onions,
olives, and apricots over them. Strain the braising juices and
season with salt and pepper. Pour the sauce over the platter and
serve with some crusty bread.
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RACK OF LAMB WITH
RED-CURRANT WINE SAUCE
3 tablespoons olive oil
2 pounds lamb neck bones
1 shallot, minced
4 cups chicken stock or canned low-salt chicken broth
3 tablespoons red wine vinegar
1 1/2 tablespoons dry Nebraska white wine
Suggestion: Traminette wine
3 tablespoons red currant jelly
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 1 1/2-pound lamb racks
2 teaspoons minced fresh thyme
Heat 1 tablespoon oil in heavy large pot
over high heat. Add lamb bones and brown well, turning
occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add
stock, vinegar and wine and bring to boil. Reduce heat to medium
and simmer until liquid is reduced to 1 cup, about 1 hour.
Strain broth into heavy medium saucepan; whisk in jelly. Blend
butter and flour in small bowl until smooth. Bring sauce to boil
over medium heat. Whisk in butter mixture. Simmer until sauce
thickens and is smooth, whisking constantly, about 1 minute.
Season to taste with salt and pepper. (Can be made 1 day ahead.
Cover and refrigerate. Re-warm before serving, whisking
frequently.)
Preheat oven to 425°F. Heat remaining 2
tablespoons oil in heavy large skillet over high heat. Sprinkle
lamb with thyme, salt and pepper. Add 1 lamb rack to skillet;
brown on all sides, about 6 minutes. Place browned lamb rack,
meat side up, on rimmed baking sheet. Repeat with second lamb
rack. Roast lamb until thermometer inserted into center
registers 125°F for medium-rare, about 12 minutes. Let lamb
stand 5 minutes. Cut lamb between bones into individual chops.
Arrange chops on 4 plates. Spoon sauce over and serve.
Makes 4 servings.
WINE-BRAISED
LAMB SHANKS WITH HERBS DE PROVENCE
If an Herbes de
Provence blend isn't available, use a combination of dried
thyme, basil, savory, and fennel seeds. Dried porcini can be
found at Italian markets, specialty foods stores, and many
supermarkets.
5 tablespoons olive oil, divided
2 large leeks (white and pale green parts only), chopped (about
2 1/2 cups)
6 large whole garlic cloves
6 large lamb shanks (12 to 14 ounces each)
All purpose flour
2 2/3 cups Nebraska Foch wine
1 cup canned crushed tomatoes with added puree
1/4 ounce dried porcini mushrooms
1 1/2 tablespoons dried herbes de
Provence
1 1/4 pounds slender carrots, peeled, cut diagonally into
1/2-inch-long pieces
1/2 cup chopped fresh parsley
Heat 1 tablespoon oil in heavy wide pot
over medium heat. Add leeks and garlic; sauté until leeks
soften, about 5 minutes. Transfer leek mixture to small bowl.
Sprinkle lamb shanks with salt and
pepper; dust with flour to coat. Heat remaining 4 tablespoons
oil in same pot over medium-high heat. Add lamb and cook until
brown, turning occasionally, about 12 minutes. Add leek mixture,
wine, tomatoes with puree, mushrooms,
herbes de Provence,
and carrots. Stir to coat lamb with vegetable mixture. Reduce
heat to medium-low, cover, and simmer until lamb is very tender,
turning twice, about 1 hour 30 minutes. Uncover and continue to
simmer until sauce reduces slightly, about 10 minutes longer.
Spoon off fat from pan juices. Season lamb to taste with salt
and pepper.
(Can be made 1 day ahead. Cool
slightly. Chill uncovered until cold, then cover and keep
refrigerated. Re-warm, covered, over low heat before serving.)
Sprinkle with parsley and serve.
Market tip: Not all supermarkets
have lamb shanks on hand, so call ahead in case you need to
order them.
Makes 6 servings.
ROAST LEG OF LAMB WITH MUSTARD
AND RED WINE SAUCE
Ask your butcher to remove the large bone
from the leg of lamb, leaving the shank bone intact. Begin
preparing this main course a day ahead. Team it with carrots,
French bread and some Nebraska Frontenac. When your guests have
finished the lamb, serve a mixed green salad. For dessert, offer
purchased pear sorbet and biscotti and serve with cups of
espresso.
1 6-to 6 1/4-pound leg of lamb, large bone
removed, shank bone left
intact
5 large garlic cloves, pressed
2 tablespoons mustard seeds
1 tablespoon dry mustard
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground pepper
1 750-ml bottle of Nebraska Frontenac red
wine
3 cups unsalted beef stock or canned unsalted broth
1 14 1/2-ounce can low-salt chicken broth
3 large shallots, finely chopped
Additional dry mustard
Fresh parsley sprigs
Trim all fat and connective tissue from
lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard,
Dijon mustard, salt and pepper in bowl to form paste. Spread
half of paste over 1 side of lamb. Place piece of plastic wrap
large enough to cover lamb in baking dish. Place lamb atop
plastic wrap, paste side down. Spread remaining paste over
second side of lamb. Gather plastic around lamb, covering
completely. Chill overnight.
Combine wine, beef stock, chicken broth
and shallots in large saucepan. Boil until liquid is reduced to
generous 1 cup, about 45 minutes. (Sauce can be made 1 day
ahead. Cover and chill.)
Preheat oven to 375°F. Remove plastic
from lamb. Place lamb on rack in roasting pan. Sprinkle with
additional dry mustard, salt and pepper. Roast until thermometer
inserted into thickest part of lamb registers 125°F., about 1
hour 30 minutes. Place on platter. Add sauce to pan. Bring to
boil, scraping up any browned bits. Garnish lamb with parsley;
carve at the table. Pass sauce separately.
Serves 6.
GRILLED LAMB CHOPS WITH RED WINE, GARLIC
AND HONEY GLAZE
The honey does not sweeten the chops-it
just helps them brown. Serve coffee ice cream and
purchased baklava to complete the menu.
3/4 cup dry Nebraska DeChaunac red wine
1/4 cup olive oil
3 tablespoons chopped fresh oregano
2 tablespoons minced garlic
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 1- to 1 1/4-inch-thick loin lamb chops (about 2 1/2 pounds
total), fat well trimmed
2 tablespoons honey
Mix first 7 ingredients in large glass
baking dish. Arrange lamb chops in single layer in dish; turn to
coat. Cover and refrigerate at least 2 hours, turning and
basting often. (Can be prepared 1 day ahead. Keep chilled.)
Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix
honey into marinade. Grill lamb to desired doneness, turning and
basting with marinade often, about 10 minutes for medium-rare.
Prepare barbecue (medium-high heat).
Transfer lamb to plate. Mix honey into marinade. Grill lamb to
desired doneness, turning and basting with marinade often, about
10 minutes for medium-rare.
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Barbecued Lamb Roast with
Bell Pepper Dill Sauce Recipe
RECIPE INGREDIENTS
1 boneless leg of lamb ( about 1 lb )
Bell Pepper Dill
Sauce:
1 medium red bell pepper, chopped
1/4 cup sweet Nebraska Vignoles
2 teaspoons chopped fresh dill
freshly ground black pepper, to taste
RECIPE METHOD
Prepare a fire in a kettle-type grill. Cook roast, with indirect
heat, according to grill manufacturer's instructions, over a drip tray
for 25-30 minutes.
For sauce, microwave bell pepper and 1 tablespoon wine in a
microwave-proof dish, covered, on High (100% power) for 6-8 minutes.
Process bell pepper and remaining wine in a food processor. Add dill and
black pepper.
When roast is cooked, remove from grill and rest, covered, for 5-10
minutes. The meat will retain its juices and 'firm up' a little, making
it easier to carve. Serve sliced with sauce and Almond Rice Salad.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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Nutrition Facts
Serves 2
Facts per Serving
Calories: 321
Fat: 10g
Carbohydrates: 4g
Cholesterol: 145mg
Sodium: 141mg
Protein: 47g
Fiber: 1g
% Cal. from Fat: 28%
% Cal. from Carbs: 5%
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